Serbian cuisine is a heterogeneous cuisine, sharing characteristics of the Balkans (especially former Yugoslavia), the Mediterranean (especially Greek), Turkish, and Central European (especially Austrian and Hungarian) cuisines. Each region has its own peculiarities and variations. Among traditional Serbian foods are cevapcici, pljeskavica, sarma, pasulj, burek, gibanica, ajvar.

Serbian food is characterized, not only by elements of Serbia, but of former Yugoslavia as a whole. Peasantry has greatly influenced the cooking process. During the centuries under Ottoman rule, the Balkans received influences of the rich oriental cuisine, some of the most traditional dishes have common roots with those of Greece and Turkey. The centuries under Austro-Hungarian Empire richly influenced, especially in desserts. The spectra of Yugoslavia has enriched all of the modern successor state's national cuisines.